Moroccan chicken tagine

Chicken braised with warm spices, olives and lemon. You do not need a tagine pot, just a lidded pan.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 75 minutes

Mix the cumin, coriander, turmeric, cinnamon, paprika, salt and pepper. Rub half of it all over the chicken.
Heat the oil in a large deep skillet or Dutch oven with a lid over medium-high heat. Brown the chicken skin side down for 6 minutes until golden, then flip for 2 minutes. Set it on a plate and pour off all but 2 tbsp of fat.
Lower the heat to medium. Cook the sliced onions for 8 minutes until soft and golden. Stir in the grated garlic, grated ginger and the rest of the spice mix for 1 minute.
Pour in the broth and scrape up the brown bits. Add the zest of 1 lemon, the juice of both, and the apricots. Nestle the chicken back in, skin side up, keeping the skin above the liquid.
Cover and simmer on low for 35 minutes. Scatter the olives around, then simmer uncovered 10 more minutes so the sauce thickens and the chicken reads 175F near the bone.
Near the end, make the couscous: bring the amount of water on the box to a boil with a pinch of salt and a drizzle of oil, stir in the couscous, cover, take it off the heat for 5 minutes, then fluff with a fork.
Serve the chicken and its sauce over the couscous with plenty of chopped cilantro.

Amounts are on the list above — they change with the number of people; the steps do not.